Preheat oven to 350 degrees.
2½ oz Gluten Free AP flour
2 tsp sea salt
5 oz chopped raw pistachios
8 oz organic cane sugar
14 oz sweetened coconut
5 egg whites
mix well until combined
Lightly pack mixture in 2oz ice cream scoop to portion cookies on to a parchment paper lined cookie sheet.
Space evenly and then carefully smash each round ball down to look more like a hockey puck.
Place in oven and cook for 12 min then rotate and cook for another 6-10 minutes or until coconut is golden brown on top.
Let cool completely.
Melt 12oz bag of your favorite type of chocolate or carob chips. We use gluten free dark chocolate!
You can use double boiler over stove or microwave for 1.5 min to melt the chips.
Dip the bottoms of the cooled macaroons and scrape the excess chocolate off using the back of a butter knife.
Place back on the parchment paper. When all cookies are dipped, place in a cool place to set the chocolate such as the fridge or freezer for a few minutes. Store in the fridge or lightly covered on counter top in a place that is cool enough so the chocolate won't get too soft. Enjoy!